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Tahu Telur (Bean Curd Omelette)

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Ingredients
  

  • 2 pressed bean curd taokwa, cut into 1-cm cubes (you can use egg tofu if you like soft texture)
  • 3 eggs
  • 1 bunch spring onions sliced thinly
  • 1 chili sliced thinly (optional)
  • Pinch of salt and pepper
  • 1/2 cup of oil

Sauce ground coarsely together, then cooked to reduce

  • 1/2 cup peanuts lightly fried
  • 3 shallots
  • 3 cloves garlic
  • 2 red chilies
  • 1/2 cup of water
  • 3 tablespoons Kechap manis
  • Pinch of salt and pepper

Toppings

  • 1/2 cup of bean sprouts and sliced cabbage blanched
  • Fried shallots
  • Sliced chilies

Instructions
 

  • In a pan, heat the 1/2 cup of oil to medium heat.
  • Fry the bean curd briefly, then remove from the oil.
  • Beat the eggs, add the spring onions, chili, salt and pepper.
  • Mix the eggs with the fried bean curd.
  • Heat up the oil to nedium-high heat and pour the mixture into the pan.
  • Fry the omelette to golden brown and then flip over.
  • Drain omelette and arrange on a plate.
  • Add the toppings and then pour the sauce over.
  • Serve with steamed white rice immediately.